Anti-glycation Effect of Spices and Chilies Uses in Traditional Mexican Cuisine

Non-enzymatic glycation and the accumulation of advanced glycation end products (AGEs) are associated with various diseases states, including complications of diabetes and aging. Hydroalcoholic extracts of several kinds of spices (16) and chilies (21) of culinary used in traditional Mexican cuisine were tested for in vitro inhibition of non-enzymatic glycation of bovine serum albumin. Of these, plants Piper auritum, Origanum majorana, Crotolaria longirostrata, Bixa orellana, Satureja macrostema, Allium ascalonicum, and Curcuma longa exhibited significant inhibitory activity against AGEs formation with IC50 values ranging from 23.1 to 188.8 μg/ml. The most active P. auritum displaying an IC50 value of 23.07 μg/ml, was more effective than aminoguanidine, (IC50 = 27.1 μg/ml) a know inhibitor of glycation. O. majorana with IC50 value of 38.16 μg/ml was the second most active extract followed by C. longirostrata IC50 being 77.24 μg/ml, B. orellana with an IC50 of 94.32 μg/ml, S. macrostema (IC50 = 106.1 μg/ml), A. ascalonicum (IC50 = 111.77 μg/ml), and C. longa, (IC50 of 188.77 μg/ml).